Cornmeal Pancakes with Brown Sugar Maple Syrup

I have a new pancake recipe to share with you today. It’s been awhile since we’ve talked breakfast, right? Instead of pancakes, we’ve been looking at pictures of these cookies and these candies.  Which are all pretty amazing, and most definitely have been eaten for a breakfast treat in our house.

But today we’re heading back to the basics of breakfast…pancakes.

Cornmeal Pancakes with Brown Sugar Maple Syrup to be exact.

Cornmeal Pancakes with Brown Sugar Maple Syrup Tastes of Lizzy T

This recipe comes from an Amish Cookbook that I’ve had since we’ve been married.  So many good recipes…so little time.

These pancakes made with white flour, whole wheat flour and cornmeal to give them a slight taste of cornbread.  And we love cornbread, so these pancakes got 5 stars at our house.  The kids loved how thick they were, and we all loved how the syrup just soaked right into the pancakes, giving them just the right sweetness.

Cornmeal Pancakes with Brown Sugar Maple Syrup Tastes of Lizzy T

This pancake recipe is special for another reason.  It has homemade brown sugar maple syrup.  I don’t know about you, but I’ve never made syrup before.  Syrup has just always been one of those things that I buy at the store and never even thought about trying to make on my own.

For these pancakes, I am so glad I took the extra few minutes to make my own syrup.  Because the pancakes have cornmeal in them and are thicker, they need a light syrup to be able to soak in so nicely.  This simple syrup of brown sugar, water and maple flavoring did just the trick.

I will say that I wouldn’t recommend making the syrup ahead of time.  It tends to crystallize and not store well.  So just make the amount that you’ll want to use, so you have nice, hot, fresh syrup for your pancake breakfast.

Cornmeal Pancakes with Brown Sugar Maple Syrup Tastes of Lizzy T

If you love giving new pancakes a try, try these simple pancakes!

Thanks for visiting!


Cornmeal Pancakes with Brown Sugar Maple Syrup
These thick pancakes have a tender, corn flavor and tastes amazing as they soak up the syrup!
Serves: 12 pancakes
  • 2 cups all-purpose flour
  • ½ cup cornmeal
  • ½ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • ⅓ cup water
  • ⅔ cup brown sugar
  • ¾ teaspoon maple flavoring
  1. Combine all of the ingredients and mix well. Use more milk for thinner pancakes and less milk for thicker pancakes.
  2. Scoop the pancake batter with a ladle onto the hot griddle. When you see bubbles form on the top of the pancake, it is time to flip it. After flipping the pancake, let it cook for another minute or two, then move it to a plate.
  3. For the syrup, in a small saucepan, bring the brown sugar and water to a boil. Add maple flavoring and stir well. Remove from the heat. Serve the syrup warm.
To make buttermilk, place a tablespoon of vinegar or lemon juice in the bottom of a measuring cup. Fill the rest of the cup with milk. Allow it to stand for 5 minutes. Then you'll have buttermilk!


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